Hands down, this is the easiest recipe on this site, with the fewest ingredients: one. I stumbled upon this recipe for banana ice cream on the same day I noticed a few sad bananas sitting in the kitchen, and it seemed too crazy-majickal to pass up. Freeze bananas, blend bananas. That’s pretty much it. It turns into “ice cream”. Really. The texture is awesome — not icy, not dry: creamy goodness without any cream. The original suggests blending until the consistency is like soft-serve ice cream, but I stopped blending sooner, as soon as the bananas formed a solid mass and jumped above the blades. If you have some over-ripe bananas in the kitchen and you’re not in the mood for banana bread, I highly recommend this treat.

Lisa:

What? It worked? No way!

Chris:

How crazy is this? It looks and feels just like ice cream!

Lisa:

If you don’t like the taste of bananas, though…

Chris:

Yeah, it’s banana-y. But if you don’t like that taste, I’d hope you wouldn’t prepare a recipe where that was the only ingredient.

Lisa:

Next time you should totally add in a little peanut butter or something.

Chris:

Honey might be good, too — yeah, let’s do it.

Lisa:

Wahoo! Also, I just realized you made it through this entire conversation without making any banana puns.

Chris:

Yeah, I didn’t see the a-peel.

Banana Ice Cream 2 over-ripe bananas Optional: honey or peanut butter

Peel the bananas and cut into small pieces. Freeze for a few hours. Stick in a food processor and pulse until crumbly, scraping down the sides as needed. At some point the bananas will turn from crumbles to a solid mass and rise above the blades (similar to making dough in a blender) — you’re done! Scoop into a bowl and enjoy!